ITALIAN VEAL & PEPPER STEW
Total preparation and cooking time: 1-1/2 hours (Makes 4 servings)
1-1/2 pounds veal for stew, cut into 1-1/2-inch pieces
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1 can (14-1/2 ounces) diced Italian-style tomatoes, un-drained
2/3 cup ready-to-serve chicken broth
2 cloves garlic, minced
2 medium green bell peppers cut into thin strips
Hot cooked Carolina or Mahatma long grain brown rice
Grated Parmesan Cheese
Combine flour, salt and pepper. Lightly coat veal with seasoned flour; reserve remaining flour. Heat oil in Dutch oven over medium heat until hot. Brown 1/2 of veal; remove from Dutch oven. Brown remaining veal and remove.
Stir tomatoes, broth, garlic and reserved flour mixture into Dutch oven. Return veal to Dutch oven; bring to a boil. Reduce heat; cover tightly and simmer 45 minutes. Add bell peppers; continue cooking, covered, 30 minutes or until veal and peppers are tender.
Prepare according to package directions. For best results, substitute low-sodium chicken broth for the water.
Serve stew over rice; sprinkle with cheese, as desired.
Nutrition information per serving: 306 calories; 28 g protein; 26 g carbohydrate; 11 g fat; 902 mg; sodium; 97 mg cholesterol; 1107 mg potassium.